Cheese Ravioli with Veggies
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
When pasta and veggies are on the menu, my sons get to the table fast. The frozen medley is so convenient, but sometimes I throw in peas, corn, broccoli or zucchini instead. —Amy Burns, Charleston, Illinois
Ingredients
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1 package (25 ounces) frozen cheese ravioli
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1 package (16 ounces) frozen California-blend vegetables
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1/4 cup butter, melted
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1/4 teaspoon salt-free seasoning blend
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1/4 cup shredded Parmesan cheese
Directions
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1.
Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add ravioli and vegetables; return to a boil. Cook 6-8 minutes or until ravioli and vegetables are tender; drain.
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2.
Gently stir in butter. Sprinkle with seasoning blend and cheese.
Nutrition Facts
1 cup: 339 calories, 15g fat (9g saturated fat), 73mg cholesterol, 391mg sodium, 35g carbohydrate (2g sugars, 3g fiber), 15g protein.
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